Pizza Pasta Casserole Recipe
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Ingredients:
Sauce:
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (750gr) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (200 gr) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper
Casserole:
2 lbs ground beef or 2 lbs ground venison
1 large onions, chopped
1 clove garlic, minced
1 teaspoon italian seasoning
2 tablespoons olive oil
500 gr pasta, cooked and drained
5 cups shredded mozzarella cheese ( 20 oz)
8 ounces sliced pepperoni
Directions:
Sauce:
In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper.
Casserole:
Brown ground beef, onion, garlic and seasoning in oil.
Drain.
Stir in pasta, spaghetti sauce and 3 cups cheese.
Place mixture in 2 greased 9x13x2 inch baking pans or 4 square pans.
Sprinkle with remaining mozzarella.
Top with pepperoni.
Cover and freeze up to 3 months.
To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through.
To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, till hot.
Enjoy!
